Ramen Ikkyu

Ordering your ramen via the personal touchscreen pad of this buzzy, fight-for-a-table stall is both easy (ramen, ramen or ramen?) and difficult (shoya, shio or miso broth?). Chef Haru Inukai, formerly of Blancharu in Elizabeth Bay, produces 150 bowls of ramen every day in this first-floor food court, and shuts up shop when he runs out. Ramen virgins, go for the Tokyo ramen with its shoyu broth, tender pork, soft-cooked egg, bean shoots, seaweed and springy, slippery noodles. Help yourself to sauce, minced ginger and garlic, chopsticks, spoons and chilli, grab a beer or a juice from one of the other stalls, and settle in to ramen heaven.